Indulgently rich browned butter, sweet, luscious figs, and a spicy hit of Cognac wrapped into a flaky shortbread – What more could you ask for in a cookie?

Recipe makes about a dozen cookies.
Ingredients:
- 1/2 cup Browned Butter
- make Browned Butter
- melt butter in a sauce pan
- give it an occasional stir, so that the milk solids brown evenly and don’t burn, as they separate out from the butter fat
- when the butter has turned a beautiful golden toffee color, remove it from the heat and allow it to cool
- for this recipe, we need the browned butter to re-solidify, so return it to the fridge for a few hours before baking with it – I actually like to do this step a day or two before hand.
- make Browned Butter
- 1/3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 cup Flour
- 1 tbsp Cognac
- 6 dried Figs
Directions:
- In a food processor, pulse the figs until they’re chopped into bit sized chunks.
- Add in the dry ingredients, and give the processor a slight pulse to distribute the figs throughout the flour.
- Cut the browned butter into chunks, and add it into the processor.
- Pulse until the dough begins to form pea sized chunks.
- Add in the vanilla and cognac.
- Pulse until the dough comes together.
- Place the dough on a piece of parchment paper, and use the parchment to mold the dough into a long log.
- Chill the dough in the refrigerator for a couple of hours or overnight. If you are leaving your dough overnight, make sure that the dough is properly sealed to keep it from drying out.
- 20 minutes before baking, preheat the oven to 325 F (~163 C).
- With a sharp knife, slice the dough log at ~1/4 inch intervals.
- Place the cookies on greased or parchment lined baking sheets. Poke with fork (optional).
- Bake for ~18 minutes.
